[ARCHIVED THREAD] - Asparagus (Page 1 of 2)
Posted: 6/10/2008 9:30:07 PM EDT
| Love the stuff, had a bunch with dinner this evening. My piss smells horrible though.. I read this is caused by some genetic thing... |
|
The really interesting thing is that not only is metabolizing the sulfur compounds genetic, but the ability to smell it is as well. Some people make the odor, some can smell the odor, but it's not always the same people. You can make it and not smell it, smell it and not make it, make it AND smell it, or not make it or smell it. Weird. |
Most people think certain foods are bad because they had parents, family, whatever that couldn't cook worth a crap... What you need to do is get fresh brussel sprouts: 1. Take the outer leaves/ funk if any off 2. Cut in half 3. Heat butter in skillet 4. Add a couple minced shallots (onion will work) and cook for a little 5. Add brussel sprouts 6. Squeeze a little fresh lemon over them and grind some black pepper too. 7. You want them bright green, not the color of canned peas. They should be tender, but not soggy. Enjoy. |
|
This is truth. I never liked the vegetables my mother cooked when I was a kid, because all she knows is the old balls, Southern-style, smothered to death way to cook them. Vegetables should have texture and color, not be cooked into a mushy mess.  Canned vegetables suck, too.
|
Try GROWING IT! Annual crop. Once you have it, you have it for life. In the spring when the sprouts come out, cover them with sand-free humus. Leaf mold is good. Do it DAILY, the sprouts will push up. Keep them covered until they are 10" long, then uncover and let "green" for a few days, then harvest. Some people use cans to protect from light but they can curl. All of mine are harvested and consumed. |
Cooked right, all vegetables are great. The ONLY canned vegetables that pass muster are sauerkraut, HARD beans (not green) and corn. I steam Brussels sprouts in a garlic sautee with a bit of white wine. Just heat a tablespoon of butter, add a teaspoon of minced garlic, sautee for 30-45 seconds, add sprouts and 1/4 cup of white wine. Any white wine. Cover and steam for 5 minutes. |
That was my point. I love them now, because I know how to cook them properly. 
|
Vegetarianism is in your future. 
|
Not me. I used to be a vegetarian. Then I got my diploma and could afford real meat. |
YOU WILL SUBMIT TO THE CARROT! 
|
|
Lay out flat on a cookie pan. Liberally drizzle with olive oil, tiny chopped garlic pieces, and a light sprinkle of kosher salt. Put on highest shelf in oven and set to high broil. Take it out just when the top side of the aparagus closet to burners turns light brown. Then just use your damn fingers to eat after it has cooled a couple of minutes! :-). |
Hardly, I just appreciate vegetables for the side dishes that they are.
|
|
Wow. All this over vegetables? Ok. Just as an aside, any of you guys that get kidney stones? Well, asparagus can cause them/make them worse. It's something to do with the cacium oxalate. (Calcium oxalate: crystal frequently found in urine of no real diagnostic value. Except*, guys' stones are frequently made up of the stuff.) |
|
Screw all the fancy prep silliness. Put tinfoil down on the top rack of the grill, drizzle with olive oil and minced garlic. Drop your FRESH picked asparagun on and roll them a bit in the oil. Close the lid. Low heat. 10 min. done! Hell, we get so much of the stuff growing wild and on neighboring farms we eat it with just about every meal untill the season ends, and munch on the stuff raw as a snack. I wont eat canned Asparagus. But do freeze 15-20lbs every year. Justa quick blanche of about 15 seconds, then dunk in ice water drain and then freeze. Almost as good as fresh. S-28 |
